Ingredients:1 small onion - finely chopped
1/2 a small butternut squash - cooked and mashed
2 cloves of garlic - crushed
2 slices of brown seeded bread - grated into crumbs
6 oz cashew nuts
2 oz green lentils - rinsed, soaked and drained
1 egg - beaten
1/2 tsp dried oregano
1/2 tsp dried sage
1 tsp yeast extract
8 oz chestnut mushroom - cleaned and chopped, do not peel
4 oz fresh cranberries
1 1/2 oz sugar
3/4 pt hot water
1 tsp sunflower oil
Method:
Soften the onion and garlic in the sunflower oil in a large frying pan
Grind the cashew nuts in a mill/blender/chopper, place in a large bowl and mix with the breadcrumbs
Mix in the dried herbs and the lentils
Stir the beaten egg into the dried mixture
Add in the mashed butternut squash and the softened onion mixture
Dissolve the yeast extract in 1/4 pt of hot water, add to the mixture and stir well
Place the chopped mushrooms into the frying pan and slowly cook until they have softened
Add the cranberries to the pan and cook for about 10 minutes until they have split and started to soften
Add in 1/2 pt hot water and stir in the sugar
Continue to cook for about 5-8 minutes until the mixture has reduced down to about half
Remove from the heat and leave to cool for about 10 minutes
Oil the inside of a loaf tin and then place in about 1/2 of the nut mixture - press down
On top of this layer add in the mushroom and cranberry mixture
Add in the rest of the nut mixture and smooth the top
Cover the tin with foil and cook at 180 degrees for about 55 - 60 minutes
Leave to cool for 5-10 minutes before turning out - cut around the edges of the tin and the loaf, cover with a plate, turn over and then lightly tap around the tin to loosen the roast.
Can be eaten hot or cold
Serves 6-8
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